Blueberry Pancakes (paleo, AIP, vegan)

Dusty woods
Campfires above the banks of the Berezina river
Mosquitoes and tangles of dense undergrowth
Roasting chicken, fresh-cut cucumbers and tomatoes
Berries peek through in the undiscovered nation
A posse of reveling campgoers descend upon them.

In the northlands of the island of Ice
Past sulfurous fields, tempered hot springs
And a towering crater of ash
Lie hills of plump blueberries,
Converts to jam and pie,
They greet the northern sun with aspects of earthiness.

The Hudson tributary winds north of the city
Through valleys and hills where
A gaggle of hikers trod beaten paths
Finding nature-loving urbanites and bright young couples
And a pound of tiny wild berries, the first of the season
Exchanging bug bites for the literal fruits of their labor
The primal desire is met – we sleep well these nights.

¾ c - 1 c coconut milk or water (batter should be spoon-able but not runny - you may need to adjust the liquid content significantly depending on what brand of cassava flour you use, some are more absorbent than others)

Reader Interactions

Comments

Oh so yummy! This is a mighty fine stack of pancakes you have there, Julie. Anything with blueberries is guaranteed to get my attention. I even have a belly full of them right now. Sadly no pancakes in my belly though, but berries are a good start 🙂

Hi Evelyn – yes, although the texture will be different. You can use all cassava flour, but then the pancakes will be slightly gummier (still tasty), or you can cut the cassava flour with a bit of coconut (but just a tiny bit, like 1 tb or so, because coconut flour absorbs so much liquid) – if you can tolerate nut flours, those can also sub for tigernut.

These pancakes are awesome! They taste as close to wheat pancakes as I can remember! Thank you. I can’t do coconut, so I subbed the coconut milk with water, but added two Tablespoons of avocado oil to adjust for the lack of the fat in the milk. Also cooked in avocado oil! Yummy!!!

This is the best AIP pancake recipe I’ve tasted so far. I didn’t have bananas on hand (nor plantains) so I subbed with 2/3 c homemade AIP applesauce and they were delicious! The apples and cinnamon were a perfect compliment to each other. My kitchen still smells yummy. 🙂

P.S. I found your recipe just in time for my birthday weekend. They were the perfect way to start off my day.

I have the hardest time with breakfast on AIP. I do not like leftover dinner for breakfast. You changed my life with this recipe!! SO good. It also makes great fritters! THANK YOU THANK YOU THANK YOU!!! BTW for the lady above who didn’t have tigernut flour…I didn’t have it either so I ordered on Amazon. Had it in a couple days!

Hmm they shouldn’t be super gummy, you could try adjusting the cassava/tigernut flour ratios (switching them) depending what brands you’re using – or adding more water potentially (unless you’re cooking at altitude?).

Yes, there are no eggs/dairy so it should last for a few days if covered/wrapped! (It might lose some of the airiness since you’ve already activated the baking soda with the vinegar, but should be okay 🙂

I would reduce the amount of flour you’re using and up the liquid component until the consistency looks right – variety in the flour brands and bananas themselves can affect the liquid content/texture of the recipe.

Thank you so much for the recipe but for some reason the pancakes didn’t cook properly. They kept breaking and turning into mush. The pancake also kept sticking to the pan even though I was cooking on low heat. I followed the recipe to a T. But not sure why I couldn’t get the desired results.

Hi Nadia – what brand of flours did you use, and what type of pan/cooking oil? AIP flour variation sometimes requires different liquid amounts and that can make the difference in terms of batter consistency. I also get different results using different pans and cooking fats so you could try switching those up too.

Thank you for the reply. I did change the pan and found the pancakes weren’t sticking. Finally a pancake recipe that was devoured in one sitting. Thank you again for your delicious recipes. Sending blessings your way.

Hi Gina – most likely comes down to the type of cassava flour, depending on brand they vary widely in how much liquid they absorb. (Otto’s, for example, seems to absorb 2-3x as much liquid as other brands I’ve used.) I’ve added a note in the recipe to reflect this.

I made this recipe this morning and it was amazing! It made me want to cry it was so good. Thank you so much for posting this. This gives me hope that I can do the AIP life. And thank you so much for putting subs for the coconut products!

Footer

Subscribe for Food, Fiction, & Freebies!

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here:
Cookie Policy

Affiliate Disclosure

This site contains (primarily Amazon) affiliate links, meaning FFK may receive a small referral commission if you make a purchase using one of the links (at no additional cost to you). This helps defray hosting costs and keeps FFK afloat and ad-free (not a big fan of ads, will keep the site free of them as long as financially possible).